Rotisserie Eye of Round Roast
An eye of round roast is trimmed, injected and seasoned with a dry rub. The roast is grilled on a rotisserie and served with a horseradish cream sauce.
Ingredients
- 1 Eye of Round Roast 3-4 pounds
- 1 tbsp Beef Base For the injection (Substitute 2 beef bouillon cubes)
- 1 tbsp Worcestershire sauce For the injection
- 1 cup water For the injection
- 1 tbsp Black pepper For the dry rub
- 1 tbsp Seasoned Salt (Lawry's or Morton's) For the dry rub
- 1 tbsp granulated garlic For the dry rub
- 1 tbsp granulated onion For the dry rub
- 8 oz Sour cream For the horseradish cream sauce
- 2 tbsp Prepared horseradish For the horseradish cream sauce
- 1 tbsp mayonnaise For the horseradish cream sauce
- 1 tbsp Fresh lemon juice For the horseradish cream sauce
- 1 tbsp Sriracha chile garlic sauce For the horseradish cream sauce
Instructions
- Combine the horseradish cream sauce ingredients in a bowl, mix well and refrigerate.
- Trim any silverskin from the eye of round.
- Combine the beef injection ingredients and inject the mixture throughout the roast.
- Allow the roast to rest for at least one hour to give the injection time to distribute through the meat.
- Combine the dry rub ingredients and mix well.
- Season the eye of round with the dry rubs. If desired, use a binder such as mustard or mayo to help the rub adhere.
- Secure the roast onto a rotisserie spit and truss the beef.
- Roast over Medium heat for 90-120 minutes until an internal temperature of 135F is reached.
- Remove the roast from the spit, slice thin and serve with the horseradish cream sauce.
Notes
The cooked beef will slices easier if it is allowed to cool. Sometimes I will refrigerate the cooked roast for a few hours so I can cut it as thin as possible.